Get Tested & Perfected Recipes! One of my strongest childhood memories is baking this pumpkin bread with my mom, and then carting it off to every neighborhood potluck and holiday party. Now, I bake the recipe with my own kids, and it’s just as wonderful today as it was back then. It’s easy to make — just a bit of mixing and stirring, pop it in the oven, and, in about an hour, you’ll have a house smelling of sweet autumn spices and two scrumptious, pumpkiny loaves. This is the original recipe from my grandmother’s recipe box; as you can see, it has seen its share of spills! Begin by whisking together the flour, salt, baking powder, baking soda and spices. In the bowl of an electric mixer, or using a hand mixer, beat together the butter and sugar. Add the eggs one at a time, beating well after each addition, and continue beating until fluffy. Beat in the pumpkin; don’t worry if it looks a little grainy. On low speed, beat in the flour mixture until just combined.

Then transfer the batter to loaf pans. Bake for 65-75 minutes, or until a cake tester comes out clean.vitamix the quiet one 220v That’s all there is to it. cuisinart powerblend 600 reviews Preheat oven to degrees. vitamix 5200 blender qvcGenerously grease two x loaf pans with butter and dust with flour (or use a baking spray with flour).vintage osterizer blender model 403 Combine flour, salt, baking powder, baking soda, and spices in a bowl; hamilton beach scovill blender replacement parts

use a whisk to mix well and set aside. In large bowl of an electric mixer, at medium speed, beat butter and sugar until just blended. ninja ultima blender plus (bl830)Add eggs one at a time, beating well after each addition. kitchenaid mixer kg25Continue beating until very light and fluffy, a few minutes. The mixture might look grainy and curdled at this point -- that's ok. At low speed, beat in flour mixture until well combined. Turn batter into prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until cake tester inserted in center comes out clean. Let loaves cool in pan about 10 minutes, then turn out on wire rack to cool completely. (If the loaves stick, run a plastic knife around the edges of the pan to loosen them.) Fresh out of the oven,the loaves have a deliciously crisp crust.

If they last beyond a day, you can toast individual slices to get the same fresh-baked effect. Powered by Per serving (24 servings) Subscribe to my free weekly newsletter — where I share new recipes and seasonal menus for every occasion. Your email address will never be used for any other purpose.See a sample newsletter.Remember those little mints by the door at that restaurant you like? No, not that restaurant -- the nice-but-not-NICE-nice one. This recipe is most closely related to those little post-dinner courtesy mints -- but don't think they actually taste alike. These "mints" have a smooth, buttery flavor that's somewhat reminiscent of very thick frosting. And they're not necessarily minty at all: The texture of these little crisp-then-creamy confections lends itself very well to warmer flavors like coffee, chocolate, and cinnamon, too. Buttermints are great as homemade party favors, since you can get multiple colors out of a single batch and mix and match as you please.

Just remember to squirrel away a couple for yourself as a little after-dinner-at-home treat. 1. Combine the butter and the 4 cups confectioners' sugar in the mixer bowl. Beat on medium-high speed until the mixture is smooth and creamy, 6 to 8 minutes. 2. Add the peppermint oil and milk, and beat on medium speed until combined. 3. Lightly dust some confectioners' sugar onto a cutting board, and turn the dough out onto the board. If you're using food coloring, add 1 to 2 drops (or more for deeper color) and knead it into the dough with your hands until incorporated. If you're making multiple colors, divide the dough into several pieces first (one for each color) and add the food coloring to each piece, starting with 1 drop and kneading, adding 1 drop at a time, until the desired colors are reached. Gather each piece of dough into a ball. 4. Sift more confectioners' sugar over the cutting board. Divide the dough into 4 pieces (if you haven't divided it already), and set 3 of the pieces aside, loosely covered in plastic wrap to prevent them from drying out.

Using your hands, and dusting them with confectioners' sugar as needed to reduce any stickiness, gently roll one piece of dough into a log about 1/2-inch in diameter. 5. Use a sharp chef's knife to cut the log into 1/2-inch pieces. Lay the pieces in a single layer on the prepared baking sheet to dry. Repeat with the remaining 3 pieces of dough, and allow the candies to dry at room temperature, uncovered, overnight. Store the buttermints, layered between parchment or wax paper, in an airtight container at room temperature, away from light, for up to 2 weeks. Coffee Buttermints: Replace the peppermint oil with 2 teaspoons coffee extract, 1 tablespoon instant espresso powder dissolved in 1 teaspoon hot water, or 1 tablespoon Trablit. Chocolate Buttermints: Omit the peppermint oil, decrease the milk to 1 tablespoon, and beat 1 tablespoon Dutch-process cocoa powder in with the butter and sugar in step 2. Roll in cocoa powder before drying. Cinnamon Buttermints: Replace the peppermint oil with 1/4 teaspoon pure cinnamon oil.